Go Back
Homemade Spicy Honey Cornbread Muffin Recipe

Homemade Spicy Honey Cornbread Muffins

Tender cornbread muffins made with buttermilk, honey, jalapeño, and sweet corn, finished with a buttery spicy honey topping. This recipe yields 12 muffins and takes about 30–35 minutes from start to finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cornbread Muffins
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 3/4 teaspoon Kosher salt
  • 1/3 cup Granulated sugar
  • 1/4 cup Honey
  • 2 Large eggs
  • 1 cup Buttermilk
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 1 Medium jalapeño, finely minced
  • 3/4 cup Corn kernels, fresh, frozen and thawed, or canned and drained
Spicy Honey Topping
  • 1/4 cup Honey
  • 1 tablespoon Unsalted butter, melted
  • 1/4–1/2 teaspoon Cayenne pepper
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Grease a 12-cup muffin pan or line it with paper liners.
  2. Whisk the cornmeal, flour, baking powder, baking soda, kosher salt, and granulated sugar in a large bowl.
  3. In a separate bowl, whisk the eggs, buttermilk, honey, and slightly cooled melted butter.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the minced jalapeño and corn kernels without overmixing.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds to three-quarters full.
  6. Bake for 15–18 minutes, until lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool the muffins in the pan for 5 minutes, then transfer them to a rack.
  8. Mix the topping honey, melted butter, cayenne or hot sauce, and salt. Brush or drizzle it over the warm muffins before serving.

Notes

Remove the jalapeño seeds for less heat. Let melted butter cool slightly before mixing it with the eggs and buttermilk. If using frozen corn, thaw and blot it dry first. For a stronger spicy-honey flavor, brush the topping on immediately after baking and again just before serving.